Feature image: Zoe Shuttleworth
Why would I need a recipe for this? True, it is almost as easy as cooking instant noodles. Uh-uh don't even try to click away! You NEED this. (You don't want to end up like me: tossing everything into a bowl) Good news. I have worked out some ways to cheat. Here are some tips to make your rolls look presentable.
- To make rice paper sheets usable, you need to soak them into warm water.
Tip: pour the water in a wok or pan over a stove/electrical heater.
Why? Rice papers are tricky to work with. To keep the temperature of water high enough to soften the rice papers, heat the water whenever it cools is a time-saver.
2. Before you start wrapping,
Tip: Place them on a clean kitchen towel. (Or any dry, rough surface)
Why? Rice papers are tacky. Do not place them on any smooth surface like a wooden chopboard. They adhere on the surface and will break easily.
Tip: prepare everything before wrapping. (Include chopping, cooking the meat for non-vegan rolls)
Why? Same as the above, they dry quickly and will stick together.
3. When you start wrapping,
Tip: Use peanut/almond butter to seal the rolls better.
Why? My experience tells me the rolls will seal far better! (After millions of failed attempts)
Ingredients: (For 10)
-Rice Paper Wraps (10)
-Bell peppers (1)
-Cucumber (1 medium size)
-Cabbage (1/2 head)
-Rice noodles (1 flat)
-Kimchi (own preference)
Dressing: (your preference)
-Sweet and sour sauce
Image: Luke Ma
- Prepare hot water for rice papers
- Prepare other ingredients in the meantime
- Dip the papers until pliable
- Add the ingredients and fold the rice papers
- Prepare your dressing.
Hands down chefs who do Vietnamese rolls right.